Beefy Corn and Black Bean Chili |
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Prep Time: 1 Minutes Cook Time: 27 Minutes |
Ready In: 28 Minutes Servings: 6 |
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This dish has the flavor and aroma of a chili that has simmered all day—and only you have to know it hasn't. Dress it up with a dollop of sour cream and sliced green onions, and serve it with Cheesy Cheddar Corn Bread. Ingredients:
1 pound ground round |
2 teaspoons salt-free chili powder blend (such as the spice hunter) |
1 (14-ounce) package frozen seasoned corn and black beans (such as pictsweet) |
1 (14-ounce) can fat-free, less-sodium beef broth |
1 (15-ounce) can seasoned tomato sauce for chili (such as hunt's family favorites) |
reduced-fat sour cream (optional) |
sliced green onions (optional) |
Directions:
1. Combine beef and chili powder blend in a large Dutch oven. Cook 6 minutes over medium-high heat or until beef is browned, stirring to crumble. Drain and return to pan.
2. Stir in frozen corn mixture, broth, and tomato sauce; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes, stirring occasionally.
3. Ladle chili into bowls. Top each serving with sour cream and onions, if desired.
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